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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

Table of contents


(Central Vietnamese style)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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Ingredients: (wakes 4 bowis)

200 g normal rice
300 g beef shank
10 g sugar
3 g chili powder
1 shallot
20 g pepper leaf and green onion
30 ml cooking oil
Fish sauce, salt, and msg to taste
Condiments: fish sauce, pepper, lime and chili.


1. Wash and drain rice.
2. Cut beef across the grain into thick pieces (approximately 2x2x1 cm) and marinate with salt for 5 minutes.
3. Rinse and dice pepper leaf and green onion.


1. Heat cooking oil, stir-fry finely chopped shallot until fragrant, and add beef. When the beef begins to warp with the heat, sprinkle with chili powder and sugar and stir thoroughly. Add 3 liters of boiling water, reduce heat and simmer.
2. After 40-45 minutes, the beef should be tender and the fat should rise to the surface. Add the washed rice. Keep water boiling for 5-6 minutes until rice is cooked through (but don't let the rice expand or the water become viscous). Add fish sauce, salt and msg to taste and toss in diced pepper leaf and green onion and stir well.
3. Ladle into four large bowls. Serve hot. Add condiments to taste.

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